When it comes to healthy eating, nothing beats the simplicity and flavor of fresh vegetables. However, it’s easy to get stuck in a rut, preparing them the same way over and over. That’s where grilling comes into play. Grilling vegetables is a great way to enhance their natural flavors without adding a lot of fat or calories.
Plus, it’s incredibly easy and versatile. In this post, I’ll walk you through how to make a delicious grilled vegetable platter with a homemade herb dip that’s sure to be a hit at any gathering or even just a quiet dinner at home.
Why Grill Vegetables?
Grilling does something magical to vegetables. The high heat caramelizes the natural sugars they contain, which enhances their sweetness and flavors. This makes them appealing even to those who might not be big fans of vegetables. Moreover, grilling is a quick cooking method that can help preserve nutrients that are often lost through boiling or steaming.
Choosing Your Vegetables
The first step to making a great grilled vegetable platter is selecting the right vegetables. Not all vegetables grill equally. You want to choose ones that will hold up to the heat and not turn to mush. Here are some of the best candidates for grilling:
- Zucchini and yellow squash: These slice easily and have a nice, mild flavor that takes on the smokiness of the grill beautifully.
- Bell peppers: Red, yellow, and green peppers grill wonderfully, becoming sweet and slightly charred.
- Eggplant: With its meaty texture, eggplant is ideal for grilling.
- Red onion: When grilled, red onions gain a mellow sweetness that complements other vegetables.
- Mushrooms: Large caps like portobello make for a hearty grilled option.
Feel free to experiment with other vegetables like asparagus, corn on the cob, or even Brussels sprouts. The key is cutting them into sizes that will cook evenly and are easy to handle on the grill.
Preparing for the Grill
Prepping your vegetables for the grill is straightforward. Wash and dry your vegetables thoroughly. Slice them into shapes and sizes that will cook evenly and are easy to eat from a platter. A good rule of thumb is to keep slices about 1/4 inch thick. This ensures they cook quickly and get those appealing grill marks without becoming too soft.
Next, toss your vegetables in a light coating of olive oil. This not only prevents sticking but also helps the seasoning stick. Speaking of seasoning, keep it simple. A little salt and pepper are often all you need, but feel free to add garlic powder, smoked paprika, or a sprinkle of dried herbs to match the flavors in your dip.
Grilling Your Vegetables
Now, to the grill! Preheat your grill on medium-high heat. If you’re using a charcoal grill, wait until the coals are ash-covered and at medium heat. Place your vegetables directly on the grill rack or use a grill basket if you have smaller pieces that might fall through the grates.
Grill the vegetables in batches if necessary, turning once, until they’re tender and have nice grill marks—about 3-4 minutes per side. Keep an eye on them; grill times can vary depending on the type and thickness of the vegetables.
Making the Herb Dip
While your vegetables are grilling, you can whip up the herb dip. This dip is a cinch to make and can be adjusted based on what herbs you have on hand or your flavor preferences. Start with a base of Greek yogurt for a creamy, tangy flavor that’s also packed with protein. Add in finely chopped herbs like parsley, dill, and chives for freshness.
A clove of minced garlic and a squeeze of lemon juice will give your dip just the right amount of kick. Mix all these ingredients in a bowl, add a drizzle of olive oil, and season with salt and pepper to taste. Let it sit in the fridge until you’re ready to serve to let the flavors meld together.
Serving Your Dish
Arrange the grilled vegetables beautifully on a platter. Place your bowl of herb dip in the center or on the side, depending on your platter’s design. This dish makes a great centerpiece for a barbecue or a side dish for dinner. It’s also perfect for making ahead of time as the flavors often get better as the vegetables sit.
Conclusion
Grilling vegetables is a simple way to step up your cooking game. It’s quick, healthy, and can be customized in endless ways. Whether you’re feeding a crowd or just looking to make your weeknight dinners a bit more exciting, this grilled vegetable platter with herb dip is a versatile choice that’s as nutritious as it is delicious. So next time you light up your grill, throw on some vegetables and whip up this easy dip. Your taste buds (and your body) will thank you.
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Grilled Vegetable Platter with Herb Dip
This grilled vegetable platter with herb dip is perfect for summer barbecues or as a healthy snack or side dish.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
For the Grilled Vegetables:
- 1 zucchini, sliced into 1/4 inch thick rounds
- 1 yellow squash, sliced into 1/4 inch thick rounds
- 1 red bell pepper, seeded and cut into 6 panels
- 1 yellow bell pepper, seeded and cut into 6 panels
- 1 eggplant, sliced into 1/4 inch thick rounds
- 1 red onion, cut into thick slices
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Herb Dip:
- 1 cup Greek yogurt or sour cream
- 1/4 cup chopped fresh herbs (such as parsley, dill, and chives)
- 1 clove garlic, minced
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
For the Grilled Vegetables:
- Preheat the Grill: Heat your grill to medium-high heat.
- Prepare Vegetables: Place all the sliced vegetables in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss well to ensure all the vegetables are evenly coated.
- Grill Vegetables: Place vegetables on the grill, arranging them so they don’t fall through the grates. Grill for 3-4 minutes per side or until they have nice grill marks and are tender but still slightly crisp. Remove from the grill and set aside to slightly cool.
For the Herb Dip:
- Mix Ingredients: In a bowl, combine the Greek yogurt (or sour cream), chopped herbs, minced garlic, and lemon juice. Mix well.
- Season: Add olive oil, salt, and pepper. Stir until the dip is smooth and well combined.
- Chill: Let the dip sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
To Serve:
Arrange the grilled vegetables beautifully on a platter. Serve with the bowl of herb dip on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: appetizer
